1
Adjust rack to top position and preheat oven to 425 degrees. Place garlic herb butter in a large bowl; bring to room temperature (you’ll use it in step 4). Wash and dry produce.
Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon (for 4, zest one lemon and quarter both).